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Tuesday, September 9, 2014

Bourbon Blueberry & Peach Cobbler

Officially, it's still summer, but fall has very much taken over for me (you should see my house). As part of my summer-wrap up for foods this week I wanted to share a summer dessert treasure! You can't not make this, I'm telling you now.

During July, I tried out a Food Network recipe for a campfire cobbler. Instead of heating over the coals, I baked it in my oven. It turned out amazingly! As someone who is not a fan of bourbon, I was pleasantly surprised with the taste and how much I loved it. The crumble top didn't hurt, and was in fact my favorite part. Really, who doesn't love a good crumble?!

The first time I made this, we ate it with the recommended side of vanilla yogurt. Again, I was surprised with how delicious that was. Yogurt and cobbler don't sound like a winning pair, but it was such a nice combination of textures. The second time I made this (yes, it's good enough to make over and over again), we paired it with vanilla frozen yogurt. It was super that way too. I think you could keep pairing it with several different varieties of yogurt or frozen yogurt and it would still be a amazing. Maybe some different flavors too....how about a lemon version?

Hurry and grab the fresh fruit before it disappears as autumn creeps in! You're going to want to gobble this cobbler up!

What You'll Need

For the filling

5 peaches, sliced

3/4 cup blueberries

1/4 cup bourbon

1/4 cup sugar

2 TBSP cornstarch

1 TSP cinnamon

1/4 TSP grated lemon zest

1 TSP fresh lemon juice

1/2 TSP vanilla extract

For the topping

1 cup all-purpose flour

1 cup old fashioned oats

1/2 cup sugar

1/2 TSP kosher salt

1 1/2 sticks cold butter, cut into cubes

2 TBSP heavy cream

Vanilla yogurt or frozen yogurt for serving

What You'll Do

Preheat the oven to 375 degrees.

In a large bowl combine the sliced peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice, and vanilla. Mix well and set aside.

In a second large bowl, combine the flour, oats, sugar, and salt. Add the cold butter cubes and cut into the flour mixture. Use a pastry blender or your hands (I used my hands because it worked best).

Once the mixture is coarse and clumps when squeezed, add the heavy cream and mix until the dough comes together a bit more.

Pour the filling into a pie dish. Spoon the topping mix evenly over the filling.

Bake for 30 to 35 minutes. When the cobbler is done the fruit will be bubbling around the edges and the topping will be light and fluffy.